＜Total time : 20 mins＞
＜Ingredients for 2 servings＞
- 1 block of drained tofu, cut into 4 pieces
- 2 Japanese eggplants, cut in half lengthwise, then sliced into semi-circles with 2-3mm gaps, pat dry
- Cornstarch for coating
- Green onions, finely chopped, for garnish
- Red pepper flakes (optional)
- Vegetable oil for frying
- 1/4 cup of mentsuyu (noodle soup base)
- 1/4 cup of water
＜Instructions＞
Step 1
Cut the drained tofu into 4 pieces. Slice the eggplant halves lengthwise, then cut them vertically. Pat them dry.
Step 2
In a saucepan, combine mentsuyu and water. Heat the mixture over medium heat.
Step 3
Coat the tofu and eggplant with cornstarch.
Step 4
In a frying pan, heat vegetable oil. Fry the tofu pieces until they are golden and crispy on both sides.
Step 5
Fry the eggplant until it develops a slight golden brown color on both sides.
Step 6
Place the grilled tofu and eggplant on a plate.Pour the sauce made in step 2 over the tofu and eggplant.
Step 7
Garnish with chopped green onions and, if desired, red pepper flakes.
